I can see what you mean, but it feels right to me. Bark River and Fallkniven have us pretty well taken care of for full convex. I love this as another, different option. You can definitely get thinner feathering backwards on these, but the convex on the side it is gives more bite when you're trying to really cut deep into the wood. This grind makes the blade sort of steer into wood more, so if you want thinner cuts you'll have to exercise more control or flip it as you did. For food prep, if the grind were flipped then chopping would want to favor uneven cuts. Where the convex is, if you were chopping then the convex would guide the slices you're cutting to the right whereas backwards it would push into the opposite direction. So it's right handed for general purposes, but not as much for feather sticks.
Hi rob hope alls well when you sai one side is flat ground and the other is convex it reminds me of a knife i had it was a siberian knife called a yakut. Keep up the great vids buddy 👍
I believe it was done this way because this knife was designed from a cutting point of view of the Japanese Sushi cutting technique. If you look carefully at the way they cut sashimi and sushi you cut right to left.
👍Thanks Rob, I couldn't agree more, it would be great with full convex. Their website is somewhat confusing, the pictures show RH & LH, but the convex appears to be on the wrong side like yours are, maybe you and I need the LH models 🤣. Probably the translation from Japanese like the saying goes "Translated from.... by English speaking....." 😅.
Its good of them to label each side “straight” and “convex”, avoids any confusion I suppose. From what I can make out from their website and their kickstarter page that is indeed the right hand version, flat on the inside and convex on the outside. An option would be just to have two models rather than a left and right cut, a flat grind and a convex grind. 5.5mm is a chunky knife, 4mm with a Scandi possibility isn’t Japanese enough for the manufacturers.
Flipping heck Rob your feather sticks are better than mine even when you say it’s awkward using your left hand 😂 I’ve used a cold steel master hunter for feather sticks, again no where near as good as yours but I found it suited me better than any others I’ve tried so far👍🏼
Good on you Rob giving it the old college try. Left handed attempt? If I’d try to brush my teeth left handed I’d put an eye out…. As always, enjoy your content.
what if (hear me out) to make the flat grind without secondary bevel, like classic Japanese kitchen deba/yanagi? will it feathersticking better, how do you think?
Excellent additional dialogue about that weird grind. I wonder why they just didn’t go a full six-inch scandi with 1/8” blade stock? I know that’s your favorite! 😁😜
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I can see what you mean, but it feels right to me. Bark River and Fallkniven have us pretty well taken care of for full convex. I love this as another, different option. You can definitely get thinner feathering backwards on these, but the convex on the side it is gives more bite when you're trying to really cut deep into the wood. This grind makes the blade sort of steer into wood more, so if you want thinner cuts you'll have to exercise more control or flip it as you did. For food prep, if the grind were flipped then chopping would want to favor uneven cuts. Where the convex is, if you were chopping then the convex would guide the slices you're cutting to the right whereas backwards it would push into the opposite direction. So it's right handed for general purposes, but not as much for feather sticks.
Great to see you back out doing your thing Mr Evans.
Hi rob hope alls well when you sai one side is flat ground and the other is convex it reminds me of a knife i had it was a siberian knife called a yakut. Keep up the great vids buddy 👍
The Yakut are the people of Yakutia and ensuingly the knife they used is called a Yakut knife.
I believe it was done this way because this knife was designed from a cutting point of view of the Japanese Sushi cutting technique. If you look carefully at the way they cut sashimi and sushi you cut right to left.
Personally I think that putting a cooking grind on a utility knife is a silly idea.
I would like to see the tip anchored in a piece of wood and draw a stick across the convex.
The left handed version has LH after the model number on blade. The right handed version just has the model number
👍Thanks Rob, I couldn't agree more, it would be great with full convex. Their website is somewhat confusing, the pictures show RH & LH, but the convex appears to be on the wrong side like yours are, maybe you and I need the LH models 🤣. Probably the translation from Japanese like the saying goes "Translated from.... by English speaking....." 😅.
Its good of them to label each side “straight” and “convex”, avoids any confusion I suppose. From what I can make out from their website and their kickstarter page that is indeed the right hand version, flat on the inside and convex on the outside. An option would be just to have two models rather than a left and right cut, a flat grind and a convex grind. 5.5mm is a chunky knife, 4mm with a Scandi possibility isn’t Japanese enough for the manufacturers.
It just needs a convex on each side
Flipping heck Rob your feather sticks are better than mine even when you say it’s awkward using your left hand 😂
I’ve used a cold steel master hunter for feather sticks, again no where near as good as yours but I found it suited me better than any others I’ve tried so far👍🏼
Some cold steel knives have a perfect secondary bevel for curling wood.
Good on you Rob giving it the old college try. Left handed attempt? If I’d try to brush my teeth left handed I’d put an eye out…. As always, enjoy your content.
Yeah i really wouldnt have a use for such as that ,i do have blades with diffrent grinds for diffrent purposes though .
what if (hear me out) to make the flat grind without secondary bevel, like classic Japanese kitchen deba/yanagi? will it feathersticking better, how do you think?
There's hardly any secondary bevel on the flat side.
It looks like it would have hot spots at either end of the handle where those holes are.
I thought that but that wasn't the problem with the handle
Great knife
But lousy support from the supplier
I have emailed them 3 times about sharpening instructions since the blade is unusual
NO reply
They have a video in their blog section now, I also didn't dare sharpen it for fear of ruining it
were you able to confirm if actually had a left hand knife or right?
It is a right hand knife.
Excellent additional dialogue about that weird grind. I wonder why they just didn’t go a full six-inch scandi with 1/8” blade stock? I know that’s your favorite! 😁😜
🤣😜
😎👍
Sorry Rob but this right /left stuff sounds like a gimmicky load of balls to me. Definitely not going to end up in my collection.
Agreed mate, total gimmick.
Won't be bothering my wallet without a re-design😂👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍😎😎😎😎😎😎
Cheers fella
Kind of just feels like fixing something, that is NOT broken. Do not see the use of a 2 diffrent grinds on a knife😁
Nor me
Arguably it is one grind on the knife. You might call it a convexed chisel grind. There are reasons but certainly it's not for everybody.
Very Interesting Point! 🤔🤔🤔
I agree with you Rob. Just put a convex on both sides.🔪🔪🔪🤘